Are you frying fish, deciding to make belyashi, or preparing cutlets for dinner?
In all these cases, there is a high risk of getting burned due to oil splashing in all directions.
And although it is possible to protect yourself from injury by being careful, it is not possible to protect the stove and walls from droplets of fat.
However, there are several options that will help you tame the raging oil.
For example, you can add a pinch of salt to the butter.
True, this method has one drawback - you need to be careful with salt and not add salt to the food while frying, otherwise you risk ruining the dish with an overly salty taste.
If this option does not suit you for some reason, use parchment.
You probably won’t be able to brown chebureki in a frying pan covered with parchment, but this method is quite suitable for frying meat, chicken or fish.
